I know that’s hard to say, because there are so many hundreds of good things in the world, but this is a lovely one: Christian gave me a cookbook years ago (the kids knew you could always be safe giving Mom a cookbook for Christmas…..now, not so much. Cause I have the internet and I am an expert…..hahahaha…) This is SO good on Christmas morning, or any brunch. NOTE: it needs to be made the night before or at least several hours ahead, so the egg mix will “soak in” to the bread. Here’s an old catering trick….this is so good, that if you put it at the beginning of a line of food on a brunch table, it will be SOLD OUT by the time Uncle John gets there. So always put it at the end. After the fruit, the sausage, the bacon, the cakes, the oatmeal and all the other goodies have filled their plates, they are forced to only take a small portion of this, and you MIGHT have some leftovers for tomorrow morning!
It’s from Marcia Adams Amish Country Cookbook. And it’s called
PRALINE FRENCH TOAST CASSEROLE
1 big loaf French bread (the softer kind, so you can cut it or tear it into chunks OR slice into slices and line up two rows in a 9×13 pan)
8 large eggs, beaten
2 Tbs. sugar
2 cups 1/2 and 1/2
1 cup milk
1 tsp. each, vanilla and cinnamon 1/2 tsp. grated nutmeg
Mix the eggs, sugar, milk and spices, and pour half at a time over the two rows of bread. Be sure the bread is all covered. Cover with plastic wrap and refrigerate overnight. In the morning, spread this* delectable mixture over it all. (You have made this* the day before, and left it out on the counter, so it will be soft and spreadable. Don’t worry about Botulism, or any other thing happening to it. You NEED to be able to put it on top in a nice layer, and you will be baking out any of those horrid things they are telling you about nowadays. There is literally NO WAY to spread an ice cold butter topping……so just do it!
*l cup ( or two sticks) soft butter
1 cup light brown sugar
1 cup chopped pecans
2 Tbs. light corn syrup
1/2 tsp each, cinnamon and nutmeg
Mix all and spread on bread mixture. Bake at 350 about 40 minutes, or till brown and bubbly. This is absolutely wonderful the way it is, but IF YOU MUST, make this fabulous “buttermilk syrup”–(got it years ago from Margo Fry)….all over it!
Buttermilk syrup: In a small but deep saucepan, melt one stick butter. Add 2 Tbs. light corn syrup, 1 1/2 cups sugar, and 3/4 cups buttermilk. Bring to a boil, and add 1 tsp. baking soda. This is where it gets scary: It might boil over! (Ask me how I know….) So watch it carefully, boil 5 minutes, add 1 tsp of vanilla, stir and pour into a bowl or gravy boat. It tends to separate, so stir before serving. Mmmmmmmm……